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Monster Peanut Butter Cheesecake Pie

A rich and satisfying dessert that's perfect for peanut butter lovers, easily made for weeknight comfort or special occasions.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
For the filling
  • 1 cup peanut butter Use a stable, creamy peanut butter for best texture.
  • 8 oz cream cheese, softened Soften at room temperature for the smoothest filling.
  • 1 cup powdered sugar Adjust gently if reducing sugar.
  • 0.5 cups heavy cream Don’t over-whip; fold gently to keep filling light.
  • 1 tsp vanilla extract
  • Chocolate or peanut butter sauce for drizzling Optional for serving.

Method
 

Preparation
  1. Preheat your oven to 350F (175C).
  2. In a mixing bowl, combine the graham cracker crumbs and melted butter until it holds together when pressed.
  3. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch pie dish.
  4. Bake the crust for 10 minutes and let it cool completely.
Filling
  1. Beat the softened cream cheese and peanut butter together until smooth and fully combined, about 2-3 minutes.
  2. Gradually add the powdered sugar while beating on low, then increase speed to blend until creamy and smooth.
  3. Whip the heavy cream and vanilla extract until soft peaks form.
  4. Fold the whipped cream into the peanut butter mixture gently using a rubber spatula.
  5. Pour the filling into the cooled crust and smooth the top.
Chilling
  1. Chill for at least 4 hours, preferably overnight.
Serving
  1. Drizzle with chocolate or warmed peanut butter sauce before serving.

Notes

For better slicing, run a warm knife under hot water, wipe dry, and cut. Keep the pie covered in the refrigerator for up to 4–5 days. For longer storage, freeze slices for up to 1 month.